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Honey Cake I

Rated as 4.15 out of 5 Stars

"This is an old German recipe. The cake improves with aging, so bake several days ahead."
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Ingredients

servings 164 cals
Original recipe yields 24 servings (2 - 8 inch square cake)

Directions

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  1. Mix coffee in hot water, and then cool.
  2. In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
  3. Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
  4. Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
  5. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Nutrition Facts


Per Serving: 164 calories; 4 g fat; 30.1 g carbohydrates; 2.7 g protein; 31 mg cholesterol; 154 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix...

Most helpful critical review

i dont know whether its because im a bad cook, or because of the recipe, but it didnt taste like anything... maybe some kind of iceing or glaze would be inorder.

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Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix...

I made this for my boyfriend's grandmother for a holiday dinner. She loved it. I prefer a honey cake with a soaking syrup, but for what it is, this cake is perfect. Thank you Suzanne.

This recipe made a big hit. It doesn't have the bitter taste usually associated with honey cakes. We loved it.

i've been making this recipe for the past year and a half and everyone loves it. it has a homey character. it freezes well too when you take the time to wrap it properly.i have also substituted ...

Moist, soft and very delicious. I'm glad to find this recipe.

Yummy cake. I made it 2 days before the event I was bringing it to and by then it was a little dry even thought it had been wrapped up. I rewarmed it and served it with Honey Syrup (by Denise)...

The cake was a real success at the last Rosh Ha’Sana dinner. I’m usually not too crazy about honey cakes , tough, this one wasnot too sweet, and very interesting, sophisticated taste. I used Tur...

i dont know whether its because im a bad cook, or because of the recipe, but it didnt taste like anything... maybe some kind of iceing or glaze would be inorder.

Brought this to work and served it sliced and buttered - it disappeared very quickly! Will definately make this again. Thanks Suzanne